Pat had been up north hunting all weekend, and us girls have been trying to stay warm with the sudden drop in temperature and gusty winds that have been making do errands around town downright impossible. So on Sunday I thought we all needed some good home cooking. I’m talking my mom’s baked chicken, mashed potatoes with gravy, buttery corn and rolls.

My Mom has been making chicken this way since I can remember. And although it calls for only a few simple ingredients, it’s the basting technique that I believe really makes this chicken the bomb. I can remember walking in the front door, on a chilly fall day after school, and getting slapped in the face by the smell of her chicken baking in the oven. It’s hands down on of my most favorite childhood memories and favorite meal that she makes.

Now, raise your hand if you’re ready to see 27 pictures of chicken… and only chicken? Super! 😉

In a stainless pan… coat with olive oil. I may have gotten a little carried away while I was taking photos… so don’t be like me… just a thin coat, k?

Dot with butter and place in the preheated oven, to get the pan primed and the butter melted.

In a bag {I like to use bread or produce bags} add 2 cups of flour, black pepper and kosher salt.

Get your chicken ready. My mom always used either thighs, drumsticks or a combination of the two. I’ve made this with bone-in breasts and it’s doable… but boneless, it’s just not the same. I’ve since gotten over my phobia of chicken on a bone… and enjoy the drumsticks just as much as I did when I was a kid-o. Tip: I always trim off any extra skin that’s sort of “hanging” off the chicken. Soggy skin = disgusting.

Throw in a couple pieces at a time, shake to coat. Then just give the chicken pieces a shake any excess flour off the chicken.

Repeat and place the chicken on a clean plate as you go along.

Next, with your oven mitts on your mitts, remove the pan from the oven.

Then arrange the floured chicken into the roasting pan.

Now sprinkle with poultry seasoning, some salt, black pepper and paprika. Now just throw it in the oven, as is, and bake for 20 minutes.

Then pull it out, notice it’s still a bit flour-y?

Then with your oven mitt on your one hand, and armed with a spoon (and not a camera) in your other hand, dip the spoon in to the pan drippings and baste the chicken.

Next, make sure to get the extra seasonings into your spoon when you drizzle!

Once coated, return the chicken back to the oven and bake for 20 more minutes.

Then repeat the basting process and place back into the oven for 10 minutes, remove, baste and bake for an additional 10 minutes more {so 60 minutes total}. Let cool for 5-10 minutes before serving.

This baked chicken is crispy, delicious and perfect!

Oh! And the pan drippings make EXCELLENT gravy!

Enjoy! And if you give this Homestyle Baked Chicken recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6 servings

Homestyle Baked Chicken

Crispy skinned, baked chicken just like my mom use to make!

Prep Time10 minutes

Cook Time1 hour

Total Time1 hour10 minutes

Ingredients

2 to 3 pounds bone-in and skin on chicken thighs

2 to 3 pounds bone-in and skin on chicken drumsticks

2 cups all-purpose flour

4 tablespoons olive oil

4 tablespoons butter

salt and pepper, to taste

poultry seasoning

Instructions

Preheat oven to 375°.

In a stainless or aluminum pan, add oil and butter. Place in oven to melt butter and heat the pan.

To a produce or bread bag, add two cups all purpose flour, salt and pepper. Place a couple pieces of chicken in the seasoned flour, shake any excess flour off of the chicken and set aside, repeat.

Remove the hot pan from the oven and lay the chicken {skin side up} in a single layer. Season with a little more salt, pepper and a few shakes of the Northwoods seasoning.

Place the chicken into the preheated oven and let it bake for 20 minutes. Remove, baste with butter/oil mixture and place back into oven for another 20 minutes. Baste and bake for 10 minutes, remove and baste one last time before baking for an additional 10 minutes. Remove and let cool for 5-10 minutes. Serve.

This looks great! I just made baked chicken in the oven this past weekend, post to come tomorrow, yours looks great! I think we should have a tasting party with chicken to see which we like more…I am guessing I would choose yours…yummmmmmiiieee!

Maria~ it's like the most delicious poultry seasoning ever! In my recipe directions, it say you could totally substitute regular poultry seasoning with paprika… but if you can find a Penzy's store or online, you wont regret it!! 🙂

I totally agree it has to be bone in skin on for roasting, even the smell of the chicken cooking is different with boneless chicken. I have to tell you that I love all that butter you added, butter makes everything better!

I tried this recipe for the first time and it turned out pretty great. I didn’t have the Penzy’s Northwoods seasoning so I used the recommended alternative and it still tasted good. Also I was wondering if there was a way to make it so that the bottom of the chicken isn’t soggy. The top was crispy but since the bottom was cooking in the oil and butter bath it was a little soft. I was afraid that if it turned it over to cook then the top would get soggy. Then again maybe the problem could have been that I put too much oil.